Recipe courtesy of Laura Calder
Episode: Woodland Feast
Print
Fiddlehead and Saffron Soup
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 ounces/225 g fiddleheads
  • 4 cups/1 liter chicken stock
  • 1/8 teaspoon crushed saffron threads
  • 2 egg yolks
  • Lemon juice, strained, to taste
  • 1/4 cup/60 ml cream
  • Salt and freshly ground black pepper

Directions

Trim the fiddleheads and wash by rinsing in a sink of cold water up to 4 times. Drain. Cook in a pot of boiling salted water until tender, about 10 minutes. Drain and immediately plunge into a basin of ice-water to set the color and stop the cooking. Drain, and set aside. Heat the chicken stock with the saffron to boiling. Turn off the heat. In a bowl, beat together the yolks and lemon juice. Whisk a ladleful of the hot stock over the yolk mixture. Add another. Then whisk the egg mixture back into the stock. Stir in the cream. Taste and adjust the seasonings. Add the fiddleheads and gently reheat, without boiling. Serve.

Cook's Note

If it boils, it will curdle.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Fiddlehead Pecan Goat Cheese Crostini

Recipe courtesy of Cooking Channel

Spit Roasted Leg of Lamb with Preserved Lemon, Saffron, Olive, and Vinaigrette

Recipe courtesy of Cat Cora

Throwdown's Matzo Ball Soup

Recipe courtesy of Bobby Flay

Saffron Rice

Recipe courtesy of Roger Mooking

Saffron Lemonade

Recipe courtesy of Meena Deshpande

Saffron Rice Cakes

Recipe courtesy of Brian Boitano

Lemon Saffron Floats

Recipe courtesy of Zola Restaurant

Sweet Saffron Yogurt: Shrikand

On TV

So Much Pretty Food Here